Myers-Briggs, phase two: 4 Groups

So a while back I started talking about M-B and how it works.

Phase two is taking the spread of 16 types (2 x 2 x 2 x 2 options works out to 16 distinct combinations) and dividing them into subgroups in order to make generalizations and shortcuts.

Yes, this might be called creating stereotypes, but I prefer to think of them as jumping-off places.  A common language (again) that allows for a starting point from which to look at individual variation.

Convention in M-B discussions does this dividing primarily by combining two letters and describing the characteristics common to types sharing that pair of traits:

  • SJ
  • SP
  • NF
  • NT

These groups conform roughly (depending on whom you read) to the series of divisions throughout history where prominent thinkers also divided humanity into four groups in order to make generalizations.

The most common (or popular?) one when I was in school was an indirect descendant of the “humors” theory using the original Greek terms Choleric, Sanguine, Melancholic, and Phlegmatic.  Thankfully with a broader application and a more complex set of assumptions than personality being caused by an “excess of certain fluids in the body.” (Which was the original explanation.)

The four M-B groups have also been named by various writers and researchers

  • Stabilizers (aka Guardians or SJs)
  • Innovators (aka Artisans or SPs)
  • Catalysts (aka Idealists or NFs)
  • Theorists (aka Rationals or NTs)

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So Much to Process

Yesterday Melody had her first dentist appointment (looked in her mouth a week or so ago and could see cavities).

Turns out she’s got a gobzillion cavities, and the dentist looks at me and asks, “Has she been brushing twice a day for two minutes each time?”  And I felt like saying something totally rude about how he shouldn’t assume everyone has heard those standards, and I’m not an idiot, are you taking a survey over how many people who follow the standards still get cavities?

Maybe I would have felt guilty-er if I hadn’t just had a conversation a week ago with a mom who does hyper-regulate her kids’ teeth hygiene and was crushed that her 8-year-old has cavities despite her efforts.

Anyway, they give me a quote for half her mouth (they schedule one side at a time because they don’t expect a kid to sit through the whole procedure at once) and blow off my questions/distaste for metal fillings.  “[Tooth-colored fillings] are more expensive” was all they’d say to me.

The friend who referred me had warned me about the negitive response the workers gave when asked about health issues, so I tried to make it about aesthetics (hey, this should be solid ground, I thought), and still felt invalidated.

I guess I should have taken that story as a reason not to go, but I wanted to get Melody checked and here was somebody known by somebody.  Anyway, after looking at the estimate (pushing $2000.  For one-half of her mouth. BLEW my mind) I told Jay, “I am totally calling around for prices.”

And I only had the energy to call 3 offices, but that was enough to establish that we visited an expensiver place (annoyed me) and that there are providers that are already rejecting the metal fillings themselves, so I don’t have to but heads with an establishment.

So I have to finish calling around tomorrow; one more place to meet Jay’s request of four new offices, and one call-back to compare oranges with oranges.

I’m totally getting the impression that this isn’t playing by the rules (going to place A then hijacking the x-rays and exam to have the work done elsewhere).  If office A hadn’t charged plenty for the initial exam I might feel more compunction about changing, but I’ve given the worker his due.

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Quick and Easy Food (Gluten Free)

To begin with, I have to say pretty much anything you *know* how to make is going to be faster than even a “quick” new recipe.  The trick is deciding what you’re willing to learn to make it a quick meal time after next.

Just about the easiest quickmeal:

  • Broiled chicken thighs.

Starting with fresh boneless, skinless chicken thighs (I get mine at Sam’s Club– a huge flat and cook them all in a day or two; freezing the extras after they’re cooked), lay out as many will fit flat in a glass baking dish.

Sprinkle with salt and pepper and any other favorite seasonings (I mix garlic powder, chili powder and onion powder with a little ground ginger and sprinkle it on top of the s & p) ETA: my current mix is at the bottom of this post.

Put this under the broiler for 15-20 minutes (it shouldn’t look pink any more.  If it’s scorched your heat was too intense or your pan too close) then turn over, season the new side-up and repeat.  A thermometer in the thickest part of the meat should read at least 165°.

While that’s cooking you can throw together a salad.

  • My favorite:

Baby spinach + chopped fruit of choice (I usually do canned pears) + nuts of choice (I chop crunchy walnuts).  I used to add crumbled feta before I gave up dairy.  All very good.

  • Another fun salad:

Chopped celery, walnuts, apple* (with the skin still on) and romaine (that would be all ingredients chopped/cut/torn to the preferred size) tossed with sweet/savory dressing:

1 Tablespoon apple cider vinegar
2 Tablespoons maple syrup
1 Tablespoon olive oil
½ Tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

If you’re not avoiding dairy, nachos are always fast:

Spread chips on a cookie sheet, cover with shredded cheese, sprinkle with a spice mixture like I mentioned for the chicken thighs earlier.  Put them under the broiler for 1-2 minutes (depends on how hot/close your heat source is) and lunch is ready.

Precooked meat, canned beans (drained and risced), and various nacho-y veggies all combine well with this option.

  • A box of gluten-free cereal has been our saving grace more than once.
  • Fresh or dried fruits, though I usually try to combine them with a protein like nuts, cheese or a roll of sandwich meat.
  • Hot cereal: GF oatmeal, cream of rice or “mighty tasty” with jam, maple syrup, or frozen fruit and nuts
  • “Puffy pancake” (AKA: dutch baby) –family-meal sized:

Heat oven to 400°. In each of two 9×13 baking pans melt 2 oz (1/4 cup) butter or coconut oil– by putting them in the warming oven.  While that’s going on combine:

12 eggs
3 cups milk (I use homemade nutmilk when avoiding dairy)
15 oz GF flour blend
1½ teaspoon gaur gum or xanthan gum

Divide between the greased pans once the oil is liquid.

Cook in the 400° oven for 20 minutes.  Without opening the oven, reduce heat to 350° and cook 15-20 minutes more.  Pancake is done when it puffs up and the center no longer looks shiny.  If your baking pan is clear, you’ll also be able to see the edges are golden and crispy.

This is a good example of my flexible definition of “fast”. It doesn’t require a lot of thought or coordination, and it’s ready in less than an hour.  That’s a pretty functional definition of my sort of quick.

Hope that’s useful to somebody.  I’ll think about it some more and keep making lists as I think of things.

*To keep apples or pears from turning brown, keep a bowl of water next to the cutting board.  Before you begin chopping add a tablespoon of lemon juice to the water. (If you don’t like the taste you can buy vitamin-C/citric acid powder from the store and add a teaspoon per gallon of water.)  Put your fruit into the water as you cut it, and the browning will be seriously curtailed.

Bonus idea: make a full-sized batch of my white chili recipe and freeze the (cooled) leftovers flat in ziplock freezer bags.  Even if you forget to take it out ahead of time, you should be able to thaw it fairly quick in a sink of cool water, then all it needs it heating up.

Just remember to *label* anything you put in the freezer: Date and contents. You’ll remind yourself to use the older stuff first, and won’t forget what it is.